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Coconut panna cotta, exotic fruit salad, passion fruit coulis
Brunch, Vegetarian, Gluten free, Sweet
Island fragrances, always refreshing at the end of the meal
Ingredients
Recipe for 4 persPanna Cotta
Fruits salad
Passion fruits
Preparation time: 180 min
-
Panna Cotta
Soften gelatine in cold water.
Gently heat coconut milk, cream, coconut pulp and sugar in a saucepan until sugar dissolves.
Add the gelatine until it dissolves.
Pour the mixture into the appropriate ramekins and chill for at least 1 hour. -
fruits salad
Cut the dragon fruit into pretty slices or quarters.
Cut the passion fruit in half and sprinkle with a little sugar, then squeeze out the juice over a small wire rack and scoop out the insides.
Finely dice the pineapple and mango.
Mix the pineapple, mango and passion fruit and place on top of the pana cotta.
Finish with a slice of dragon fruit on the side. -
Passion coulis
Recover the juice from the previous fruit salad, blend with a banana and passion fruit puree until the texture of a coulis and pour abundantly over the panacotta before adding the salpicon.
« Make your recipes while having fun with friends or colleagues. »
Class with similar recipe
CHIC MENU WITH WINE PAIRINGS
Savor a three-course menu, each dish perfectly paired with a wine thoughtfully selected by our sommeliers.
- Pan-fried foie gras, Asian broth, crisp vegetables
- Half poultry in crapaudine, contised with Tartufata butter, morel sauce, purée of potatos and green oignons
- Coconut panna cotta, exotic fruit salad, passion fruit coulis
L'ATELIER DU CHEF
Let yourself be drawn into your chef's world and create a delicious 3-course meal to impress your guests !
- Pan-fried foie gras, Asian broth, crisp vegetables
- Half poultry in crapaudine, contised with Tartufata butter, morel sauce, purée of potatos and green oignons
- Coconut panna cotta, exotic fruit salad, passion fruit coulis
L'ATELIER DU CHEF
Let yourself be drawn into your chef's world and create a delicious 3-course meal to impress your guests !
- Pan-fried foie gras, Asian broth, crisp vegetables
- Half poultry in crapaudine, contised with Tartufata butter, morel sauce, purée of potatos and green oignons
- Coconut panna cotta, exotic fruit salad, passion fruit coulis
CHIC MENU WITH WINE PAIRINGS
Savor a three-course menu, each dish perfectly paired with a wine thoughtfully selected by our sommeliers.
- Pan-fried foie gras, Asian broth, crisp vegetables
- Half poultry in crapaudine, contised with Tartufata butter, morel sauce, purée of potatos and green oignons
- Coconut panna cotta, exotic fruit salad, passion fruit coulis
CHIC MENU WITH WINE PAIRINGS
Savor a three-course menu, each dish perfectly paired with a wine thoughtfully selected by our sommeliers.
- Pan-fried foie gras, Asian broth, crisp vegetables
- Half poultry in crapaudine, contised with Tartufata butter, morel sauce, purée of potatos and green oignons
- Coconut panna cotta, exotic fruit salad, passion fruit coulis
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